Description
Moist and flavorful banana cupcakes infused with cinnamon and pecans, topped with creamy cream cheese frosting, perfect for a delightful treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- For the frosting: 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Mix in the mashed bananas, sour cream, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped pecans.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- For the frosting: In a bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
- Frost the cooled cupcakes and sprinkle with additional pecans if desired.
Notes
Ensure bananas are ripe for the best flavor and moisture. Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 22g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 3g